Imagine a dish that whispers of Mediterranean coastlines, where the delicate threads of saffron dance with succulent shrimp in a creamy embrace. This Linguine with Shrimp and Saffron Sauce isn't just a meal—it's a culinary journey that transforms ordinary weeknight dinner into an extraordinary gastronomic experience. With just 30 minutes between you and restaurant-quality perfection, prepare to impress your taste buds and dinner guests with this elegant Italian masterpiece that looks and tastes far more complicated than it actually is.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined
- 1/4 tsp saffron threads
- 1 cup heavy cream
- 1/2 cup white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- In a small bowl, crush the saffron threads between your fingers and steep them in 2 tablespoons of hot water. Let sit for 10 minutes to release their full flavor and golden color.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds, being careful not to burn it.
- Add the peeled and deveined shrimp to the skillet. Cook for 1-2 minutes on each side until they turn pink and just become opaque. Remove shrimp and set aside to prevent overcooking.
- In the same skillet, pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the steeped saffron with its liquid and the heavy cream to the skillet. Reduce heat to medium-low and let the sauce simmer and reduce slightly, about 5 minutes.
- Meanwhile, cook the linguine in the boiling water until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Return the shrimp to the saffron cream sauce and season with salt and freshly ground black pepper to taste.
- Add the drained linguine directly to the skillet with the sauce. Toss gently to coat the pasta, adding a splash of reserved pasta water if the sauce seems too thick.
- Plate the pasta, ensuring an even distribution of shrimp. Garnish with freshly chopped parsley and an extra crack of black pepper.
- Serve immediately, preferably with a crisp white wine that complements the saffron and seafood flavors.
Tips
- Saffron Selection: Use high-quality saffron threads for the most vibrant flavor and color. A little goes a long way!
- Shrimp Perfection: Never overcook your shrimp. They're done the moment they turn pink and slightly curl—about 1-2 minutes per side.
- Pasta Water Magic: Always reserve some pasta water. Its starchy magic helps bind the sauce to the linguine perfectly.
- Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements this dish beautifully—both in the sauce and as an accompaniment.
- Fresh is Best: Use fresh parsley for garnish and add it just before serving to maintain its bright color and flavor.Pro Tip: For an extra layer of flavor, consider toasting your garlic slightly before adding the shrimp for a deeper, nuttier undertone.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 35g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 250mg
